🥩 Recipe: Pork Chops and Meat in a Cauldron at Alan’s
🔥 Overview
This traditional countryside recipe, cooked outdoors in a cast iron cauldron over an open fire, is all about rich flavors, minimal ingredients, and time-tested methods. Pork chops are grilled over embers while chunks of meat stew slowly in a mixture of onions, garlic, herbs, and spices. The result is a robust and comforting meat dish perfect for gatherings or rustic feasts.
🧾 Ingredients
For the pork chops:
- 8–10 thick-cut pork chops (bone-in, about 2 inches thick)
- Coarse salt (to taste)
- Black pepper (freshly ground, to taste)
- 3–4 large yellow onions (sliced into thick rings)
For the cauldron meat stew:
- 1.5 to 2 kg of pork shoulder, neck, or belly (cut into large chunks)
- 10 large white onions (sliced)
- 2 whole heads of garlic (unpeeled)
- 5 tablespoons sunflower oil (or any neutral oil)
- 1 tablespoon coarse salt (adjust to taste)
- 1 tablespoon black pepper (coarsely ground)
- 1 tablespoon ground red chili pepper (optional)
- 100 ml white vinegar or apple cider vinegar
- 3 cups water (or more as needed)
- 4 bay leaves
- A handful of fresh thyme or dried wild herbs (like oregano, tarragon, or savory)
Optional sides and accompaniments:
- Crusty homemade bread
- Pickled vegetables (garlic, cucumbers, cabbage)
- Fresh herbs for garnish (if desired)
🧑🍳 Equipment
- Large cast iron cauldron or stew pot
- Outdoor fire pit or cooking area with wood fire
- Cast iron grill grate (for chops)
- Large metal spoon or wooden paddle for stirring
- Chopping board and sharp knives
- Heat-resistant gloves or tools
🥘 Preparation Steps
🧱 Step 1: Preparing the Fire
Build a strong wood fire in your outdoor cooking pit. Use dry hardwood or grapevine wood for a long-lasting flame and aromatic smoke. You want a solid bed of embers before starting the cooking process.
Let the fire burn down until you have glowing red coals, especially for grilling the chops. For the cauldron, you’ll need a steady medium-high heat that you can manage by adjusting logs or coals under the pot.
🪓 Step 2: Preparing the Meat
Cut the pork chops about 2 inches thick if not pre-cut. Ensure some fat remains around the edges for flavor and moisture. Pat them dry with a clean cloth or paper towel.
For the stew meat, cut pork shoulder, neck, or belly into large, rough chunks (about the size of your palm). Fatty cuts are ideal, as they render beautifully during slow cooking.
Sprinkle both the chops and stew meat with coarse salt and black pepper. There is no need for marinade or complex seasoning — this dish celebrates simplicity and the natural taste of meat enhanced by fire and smoke.
🧅 Step 3: Preparing the Cauldron Base
Place the cauldron over medium heat. Pour in sunflower oil and allow it to heat until shimmering.
Add all the sliced white onions into the oil. Stir occasionally, letting them soften and caramelize. This will take about 20–30 minutes, depending on the heat and amount of onions. You want a deep golden-brown color, not burnt, but fully reduced and sweet.
As the onions cook, gently press two whole garlic heads with the flat of a knife to slightly open the cloves. Place them whole (with skin) into the cauldron. Let them roast along with the onions — they will soften, release their aroma, and later melt into the stew.
🥩 Step 4: Adding the First Round of Meat to the Cauldron
Once the onions are golden and sticky, add the first portion of pork chunks into the cauldron.
Stir to coat the meat with the caramelized onion and oil. Sprinkle in more salt and black pepper. Let the meat brown and release fat, stirring occasionally. This will take another 15–20 minutes.
When the meat is half-cooked, do not rush. You’re building flavor — every stir is an investment. Add the bay leaves, and half of the herbs (if using fresh thyme, throw in a small bunch whole).
🧪 Step 5: Deglazing and Simmering
In a bowl, mix vinegar with 3 cups of water. Pour this liquid into the cauldron over the meat and onions. Use a spoon to scrape the bottom of the pot and deglaze any caramelized bits.
Add ground chili pepper if you want a mild kick. Adjust salt as needed.
Cover the cauldron with a tight-fitting lid or metal sheet. Let the stew simmer slowly for 1.5 to 2 hours, keeping the fire moderate. Occasionally stir and check the liquid — add more hot water if the level gets too low.
By the end of this time, the meat should be fork-tender, and the broth should be rich, dark, and slightly thickened by the onions and melted garlic.
🔥 Step 6: Grilling the Pork Chops
While the stew simmers, prepare the grill over embers for the pork chops.
Clean the grill grate and rub with oil or pork fat to prevent sticking. Place thick onion rings directly on the grill, followed by the pork chops on top.
Grill for 5–7 minutes per side, depending on thickness and heat. Flip once, allowing the surface to brown and char slightly, and the fat to crisp.
Do not overcook — the chops should be juicy, slightly pink near the bone. Remove them to rest on a cutting board or wrap loosely in foil while you finish the stew.
🍽️ Step 7: Serving the Dish
Ladle the cauldron stew into large clay or enamel bowls. Make sure each portion includes a good amount of meat and some broth. Serve hot with chunks of crusty bread to soak up the juices.
Place the grilled chops on a wooden board or platter beside the stew.
Offer pickles and fresh vegetables for balance — they help cut the richness of the meat and refresh the palate between bites.
This dish is best enjoyed outside, with family, friends, and stories around the fire.
🔁 Notes & Variations
- Other meats like lamb or beef can be used instead of pork, though pork brings the best balance of fat and flavor.
- For more smoke, use applewood or cherrywood while grilling.
- Add potatoes or carrots to the cauldron for a heartier stew.
- Use home-rendered lard instead of sunflower oil for a deeper traditional taste.
- If cooking indoors, a Dutch oven on a stovetop or in an oven at 160°C can replicate some results, but flame cooking remains unmatched.
🕰️ Cooking Timeline Summary
| Step | Task | Time |
|---|---|---|
| 1 | Build fire, prepare coals | 30–40 min |
| 2 | Cut and season meat | 20 min |
| 3 | Caramelize onions in cauldron | 20–30 min |
| 4 | Add first meat, cook | 20 min |
| 5 | Add liquid, herbs, simmer stew | 1.5–2 hours |
| 6 | Grill pork chops over fire | 15–20 min |
| 7 | Serve and enjoy | As long as needed |
🧡 Final Thoughts
This recipe is not just a way to feed yourself or your guests. It is a method of connection — with the land, with the past, and with the people around you. It teaches patience, simplicity, and trust in ingredients. No blenders, no fancy tools — just a knife, fire, and your senses.
If you follow the steps, stay present, and cook with care, you’ll create more than just food — you’ll create a memory that lives in the smoke, the taste, and the smiles of those you share it with.
